Sift the flour onto a clean working surface, make a well in the middle and pour in the warm milk (warm, not hot!). Crumble the fresh yeast into the milk, add sugar and wait till the yeast activates. When yeast begins to foam, add salt and the rest of the ingredients around the edges of the flour. Bring everything together to form a soft and elastic dough.

There is no need to let the dough rise, just roll it out on the flour dusted surface to the size around 25 x 80 cm. Coat the dough with butter.

In a bowl mix the ingredients (except for the raspberries) for the filling with an electric mixer and spread the filling over the dough.

Now place the raspberries over the filling.

Roll the dough lengthways to form a roll. Slice it into 5 cm wide pieces.

Place the rolls into a greased or with a baking paper lined pan.

Let the rolls to rest and rise for 30 minutes.

Bake the Ferdinand rolls in a preheated over at 180°C for around 25-30 minutes.